Thursday, December 25, 2014

Dhadhiyonnam (Thayir saadam) given at temples as prasadam always tastes heavenly. It is always comfortable to end up a meal with curd rice. This is a simple way of making curd millet. Any millet can be used and also tastewise there is not much difference. Those who are avoiding rice for health issues and those who would prefer ending up the meal with a curd rice can make this and get satisfied.

Wash well and soak varagu, sago, urad dhal and methi together for 3-4 hours. (I soaked varagu and sago separately and urad dhal and methi seeds separately. I tried soaking everything together also, both turns out good.)

Drain excess water and grind in a wet grinder to a smooth batter. The consistency should be like idli batter. Take out the batter, add salt and mix well with your hands. Allow it to ferment for 7-8 hours.

Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Serve hot with any chutney of your choice.

NOTE:

I tried millets idli like the regular rice idli which we make, substituting rice with millets. I personally felt it becomes dry soon. After trying with sago, I felt it is spongy and stays soft for a longer time. Varagu can be replaced by any other millets. Sago can be replaced by thick variety aval (poha). In any dish which is made by rice, rice can be substituted for millets.

METHOD:Soak samai separately. Soak dhals and aval alongwith red chillies separately for 2 hours. Drain the water. Grind samai to a coarse paste, add soaked dhals and grind further to a thick coarse paste, sprinkling little water alongwith curry leaves, hing, and grated coconut ( I didn't add coconut, though ). Add salt and mix well. The batter should be slightly thicker and coarse.In a pan, pour the batter and spread it from centre. Drizzle oil on sides. Cook until golden brown and crisp and flip to the other side. Goes well with butter and avial( Aviyal recipe is here). Serve hot with molagapodi, jaggery, or any chutney of your choice.

Friday, November 21, 2014

It's good to know 'Shanthisthaligai' blog has crossed 20 lakhs hits. It means that over 20 lakh persons have visited my blog. The entire blogging experience has been a mind-blowing pleasure. My blog also has a very wide reach & it has attracted visitors from almost every part of the world. When I started blogging, I never expected it to be linked by so many people. Thank you for all the support and I hope this journey goes on and on. :) Love each and every one of my readers! Whole hearted and humble thanks to all the viewers and friends. I have enjoyed every minute of this journey. I want to thank each and every one of you for your encouragement and support. It was great getting to know all of you through blogging and I hope I continue to meet you at http://shanthisthaligai.blogspot.in .

Wednesday, November 19, 2014

This method is an option to those who feel lazy to extract tamarind pulp on a daily routine in south-indian cooking. Most people do not use the vandi (remains at the bottom) of the rasam as they don't like the tamarind bits on their plate. When rasam is made with this paste, you can use even the vandi, without the irritating tamarind bits. Also, by using this paste, you can make even a very small bowl of sambar or rasam.

INGREDIENTS:

Tamarind - 1/4 kg.

Salt - 1 tablespoon (optional)

METHOD:Take tamarind in a vessel, add water just to immerse it. Pressure cook for 3 whistles (add salt at this stage). When cool, remove the seeds if any. ( Note: Grinding with seeds makes the paste bitter and spoils the blade of the mixie). Grind in a mixie to a puree. Add very little water and sieve through a big-eyed colander. Discard the fibers. In a pan, add the tamarind paste and boil until pasty. It is preferable to use a deep vessel while boiling it, to prevent splashing out. When cool, transfer to sterilised / clean bottles, cover with a silver foil and close the lid airtight. Stays good for 2 months when refrigerated. NOTE: USE ONLY A DRY SPOON. Adding salt prevents the slight bitter taste if any, optional though. Keep in mind the added salt while using the paste for dishes.

METHOD:Soak dhal in water for an hour. Finely chop green chillies, ginger, curry leaves and coconut.Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and slightly frothy, add salt, pepper and also the chopped items.Heat oil . Meanwhile, wet your palms with water, take out a ball from the batter. Carefully drop them into the oil and turn it on all sides and cook until golden brown. Serve hot with coconut chutney.NOTE:Ensure medium heat of oil. If oil is smoking, the bondas will become red but will not be cooked.Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.Wet your palms,or fingers for each bonda and the batter doesn't stick to your hands.

Tuesday, October 21, 2014

This can be made with chilli powder and without chilli powder. I like the WITHOUT CHILLI POWDER version. INGREDIENTS: Gram flour - 2 cupsRice flour - 1 cupGhee - 2 tablespoons OR Hot oil - 2 ladlesRed chilli powder - 2 tsp. (optional)Hing - a generous pinchAjwain (Omam) - 2 tablespoons - 1/2 cup Salt - to tasteOil - To deep fryMETHOD:Soak omum in water for an hour, grind and filter. Combine all the ingredients,mix well, add the filtered liquid, pour half a ladle of hot oil and knead to form a medium soft dough. Add little water if necessary.Heat oil in a kadai. Make balls out of the dough, place it in a omapodi achu and press firmly in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown. Ensure medium heat of oil. Proceed with the remaining mixture.Flavourful Omappodi is ready for Diwali.

Friday, October 17, 2014

INGREDIENTS:Almond (Badam) (powdered) - 1 cupMilk powder - 1/2 cupPowdered sugar - 3/4 cupMilk (boiled) - 3 tablespoonsCardamom powdered - 1/4 tsp.Butter - 2 tablespoonsMETHOD:Bring butter to room temperature. Dry roast almonds just until hot and blend it with skin to a fine powder.Heat a heavy-bottomed OR non-stick pan. Combine all ingredients and saute in medium flame for 2 minutes. When it rolls like a mass, transfer to a greased surface. When warm, knead well and shape to balls. Almond balls are ready.Microwave version :Combine all ingredients. Microwave high for 2 minutes. Take out, stir well and MW high for 11/2 more minutes. Take out, stir well and MW high again for 1 minute. Remove and keep mixing for a minute. When warm, shape to small balls.

METHOD:Chop the dates and microwave high for 1 minute OR saute in a kadai until soft.Dry roast the nuts separately one by one. Blend them one by one separately to a coarse powder. Give a quick blend to the dates also.Combine all, alongwith cardamom powder and mix well with your hand. Add melted butter, honey, mix well and microwave again for 1 minute. Mix well again. Shape to balls / ladoos.

Friday, September 19, 2014

METHOD:Clean the palak and take out the leaves. Discard the stem. Blanch (Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it alongwith green chilly to a puree.Take an easy to knead bowl, put in the atta, palak puree and salt, mix it to a medium-soft dough. Add very little water if necessary. Knead well with your palm and fist it until soft. Keep aside for 20-30 minutes.Make small balls out of the dough. Take a ball, dust with little flour(atta), and roll out to a chapati. Meanwhile, heat a skillet and when hot, place the rolled chapathi on it. When the colour changes slightly, flip it to the other side. When you see small bubbles forming on this side, take out using the tongs and put the first side down on the roti grill which is placed on direct high flame OR you can put it directly on open flame using the tongs. When it puffs up, roast the other side. Take it out from the grill using the tongs and brush with ghee for added taste. Serve hot.

Heat oil in a pan. Add mustard seeds. When it splutters, add split urad dhal, chillies, hing and curry leaves. When golden brown, add water and salt. When it starts boiling add the pounded millet rawa, cooked cow peas, scarped coconut and stir without any lumps. Stir in medium heat until thick and like a dough. When slightly cool, take out a fistful from the dough and form oblong balls.. Likewise, shape all the dough to oblong balls. Grease an idli plate, place the balls and steam cook for 10-12 minutes. Serve hot with any chutney of your choice.

Friday, September 12, 2014

What are millets?
Millets, known as Sirudaniyam in Tamil, are small seeded grains, gluten free and non-allergic. They are rich in fiber, iron, calcium and
phosphorous. Also rich in protein, amino acids, minerals and anti-oxidants.
Benefits of millets:
Highly effective in reducing weight. Controls blood sugar level. Lowers the
risk of diabetes. Repairs body tissues. Prevents constipation. Prevents ulcers.
Helps in easy digestion. Reduces the risk of cancer. Good for heart. Improves
stamina. Improves body metabolism. Controls arthritis. Improves skin disorders.
Improves menstrual disorders. Lowers cholestrol and triglycerides. Magnesium in
millets reduce the effects of migraine. Lowers high blood pressure.Millets can be substituted for rice and wheat in day to day cooking. However,
millets should not be consumed in great quantities by those with
thyroid disease.GLOSSARY OF MILLETS

Tamil

English

Hindi

Kuthiravaali

Barnyard millet

Jhangora

Saamai

Little millet

Kutki

Varagu

Kodo millet

Kodra

Pani varagu

Proso millet

Barri

Thinai

Foxtail millet

Kangni

Kambu

Pearl millet

Bajra

Kezhvaragu / Ragi

Finger millet

Mandua

Cholam

Sorghum

Jowar

Let us start with the basics on cooking millets. How to cook millets? You can either cook it in a vessel or pressure cook.

INGREDIENTS:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup

Water - 2 1/2 OR 2 3/4 cups ( I used 2 3/4 cups)

METHOD:

Remove the grits and wash the millet well. Add water and pressure cook for 3 whistles. Serve with sambhar, rasam and curd.

Vessel method:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup

Water - 3 cups

Boil water in a pan. Remove the grits and wash the millet well. Drain the water completely. When water starts boiling, add the millet and cook covered in medium heat until the water is absorbed and soft. Keep aside covered for 15 minutes. It will get fully cooked in the steam. Fluff with a fork. Serve with sambhar, rasam and curd.

NOTE: If millet is cooked with less water it doesn't get cooked properly. As I prefer completely cooked millet, I use the above proportion. However, you can adjust the water level to suit your preference.

Tuesday, July 1, 2014

Muskmelon is beneficial for conditions like lack of appetite, urinary tract infections, constipation, acidity and ulcer. Muskmelons are rich in potassium which helps in controlling blood pressure, regulating the heart beat, relief from cramps and also prevent strokes. Musk melon reduces heat in the body, so consuming this fruit in summer is very beneficial. It also relieves tiredness, enhances appetite and is an effective laxative. It is a good source of Vitamins A, B, and C.

INGREDIENTS:

Muskmelon / Cantaloupe - 1

Crushed jaggery OR brown sugar - 3/4 cup

Honey - 2 tablespoons

METHOD:

Peel, deseed and cut muskmelon (cantaloupe) into cubes.

Add jaggery and honey. Mix well.

Cover and keep it in refrigerator for half an hour. Serve chilled. Tastes divine with syrupy and small jaggery bites.

Heat ghee in a pan. Add peanuts. When they are crispy add pottukadalai, turmeric powder, chilli powder and hing. Give a quick saute and add all other ingredients. Simmer the stove and mix well until the puffed rice gets coated well with all the spices and turns crisp. Crispy Kara pori is ready. When cool, store in an airtight container.

NOTE: Store bought sev or omapodi can be used. Roasted peanuts can be used.

Heat a spoon of oil and saute ginger and green chillies for 10 seconds. Grind alongwith coriander leaves to a coarse paste.

Take an easy to knead bowl and add all ingredients. Add a spoon of oil and mix well. Add water little by little and knead it to a stiff dough. Knead well.

Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to a small poori. (Oil for frying will be very clear if the dough is flattened with oil. Do not dust with flour).

Heat oil in a pan and when hot, drop the rolled kachori gently into it. Flip on both sides until golden brown. Serve hot with pickles.

NOTE: This goes well with pickles. This tastes good as it is, without any side dish.

Monday, June 9, 2014

This is a creamy punjabi gravy with a perfect combination of spices apt for parties and get- togethers. And what is special about dhaba style? In dhaba they serve this dish with a lot of paneer pieces in a thick curry , while in restaurants the gravy will be more with few paneer pieces.